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Heart shaped gluten-free pizza topped with vegetables and salad

Gluten-Free Pizza Dough from Scratch

  • Author: Rachel Steenland
  • Total Time: 70 to 75 minutes
  • Yield: 1 pizza base / 8 slices 1x


A terrific gluten-free recipe for vegan pizza dough. This dough holds together beautifully and is robust enough to handle any topping you can imagine!



Pizza dough

  • 1 teaspoon dry active yeast (0.12 ounces /3.5 grams)
  • 1 teaspoon organic raw sugar
  • 1 chia/flax egg (made from 1 tablespoon of ground chia or flax seeds)
  • 1 tablespoon olive oil
  • 2 cups gluten-free flour (8 ounces / 225 grams)* + extra for dusting
  • Pinch of salt


Topping suggestions

  • Pizza sauce 
  • Veggies such as: sun-dried tomatoes, summer squash/zucchini, bell peppers, eggplant, olives, onion, pumpkin, mushrooms, sweet potato slices, fresh herbs (you can’t really go wrong!)
  • Salad such as: lettuce, spinach, beet, cucumber (again, you can’t really go wrong… just make sure you top the cooked pizza with your salad right before serving, so it doesn’t wilt!)


  1. Add 3/4 cup of warm water, yeast and sugar to a large bowl, stir to combine. Set aside for 5 to 10 minutes until the yeast mixture becomes foamy.
  2. Meanwhile, prepare chia/flax egg by mixing together ground chia or flax seeds with 2 tablespoons of water. Allow to thicken for five minutes.
  3. Whisk chia/flax egg and olive oil into the foamy yeast mixture. Then add gluten-free flour and salt, mix well to combine. 
  4. Cover the pizza dough and set aside in a warm spot for 30 minutes for the dough to rise (see notes).
  5. Preheat the oven to 425F/218C and have your 12 inches/30cms pizza tray handy.
  6. Using two pieces of parchment paper (at least 12 inches/30cms), place one piece on your counter, top with the pizza dough, dust with a little gluten-free flour and then top with the second piece of parchment paper. Using a rolling pin, roll out the pizza dough into the desired shape (round, rectangle or heart shaped!).
  7. Remove the top layer of parchment paper and turn up the edge of the pizza dough to create a crust. Transfer pizza dough (on parchment paper – see notes) to pizza tray, and bake pizza base for 10 minutes.
  8. Remove pizza base from oven, add your favorite pizza toppings and bake for a further 15 to 20 minutes until the crust and toppings are golden brown (I topped this pizza with pizza sauce, summer squash, onion and bell peppers, and once it was cooked I topped with some fresh salad!).


  • *Use gluten-free flour that has been specifically formulated for making pizza or bread. If your gluten-free flour doesn’t include vegan xanthan gum, add 2 teaspoons of vegan xanthan gum to the recipe above. Xanthan gum helps mimic gluten by giving the pizza dough some elasticity.. but if you’re sensitive to xanthum gum, feel free to leave it out!
  • Place pizza dough in a warm location such as your kitchen or by a sunny window… or you could try my trick of placing your pizza dough in the oven with the light on (the oven is not turned on), as the light generates a little bit of heat that is just enough to help the dough rise. The warmer the room is, the quicker the yeast will activate and rise.
  • Parchment paper is used as I found gluten-free pizza dough to be a bit more sticky and more difficult to handle than traditional pizza dough, so use parchment paper to make handling much easier!
  • Nutrition facts are to be used as a guide only and are calculated without toppings.
  • Prep Time: 45 minutes
  • Cook Time: 25 to 30 minutes


  • Serving Size: 1 slice
  • Calories: 127
  • Sugar: 0.5 g
  • Sodium: 301.2 mg
  • Fat: 2.3 g
  • Carbohydrates: 24.4 g
  • Fiber: 0.7 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg

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